|
Title: Stir-Fried Pork Liver W/spinach,mushroom Categories: Meat Yield: 4 Servings 4 Dried black mushrooms 1/2 lb Pork liver 1 lb Spinach 2 Scallion stalks 1 -(up to) 2 Cloves garlic 2 sl Fresh ginger root 1 tb Cornstarch 2 tb Soy sauce 2 tb Sherry 2 tb Water 1 -(up to) 2 ts Sugar 2 -(up to) 3 tb Oil 1. Soak dried mushrooms. 2. Sliver pork liver, then blanch 1 minute. 3. Stem spinach and cut leaves in half. Cut scallion stalks in 1 inch sections. Crush garlic. Mince ginger root. Sliver soaked mushrooms. 4. Blend cornstarch, soy sauce, sherry, water and sugar to a paste. 5. Heat oil. Add scallions, garlic and ginger, and stir-fry a few times. Add liver; stir-fry until it begins to brown (about 2 to 3 minutes). 6. Add mushrooms. Stir-fry 2 to 3 minutes more. 7. Add spinach. Stir-fry to soften sligltly (1 to 2 minutes). Then stir in cornstarch paste to thicken and serve at once. NOTE: The liver will sliver easily if frozen first, then thawed slightly. VARIATION: In step 2, toss the blanched liver in a mixture of 1 tablespoon cornstarch, 1 tablespoon sherry, 2 tablespoons soy sauce, 1 teaspoon sugar and 2 slices fresh ginger root, minced. (Omit the cornstarch paste in steps 4 and 7; and the ginger root in steps 3 and 5.) From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |